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Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Quattro formaggio calzone (four-cheese calzone)


You can use a selection of Italian cheeses in this recipe, but keep the taleggio - it gives the calzone a gutsy flavour.

You'll need

7 gm (about 1 sachet) dried yeast 250 gm “00” flour 1 tbsp extra-virgin olive oil, plus extra for brushing 150 gm cavolo nero, stems removed 350 gm ricotta 90 gm taleggio, coarsely crumbled 5 bocconcini, coarsely chopped 20 gm finely grated parmesan

Method

  • 01
  • Combine yeast and 125ml lukewarm water in a bowl, stir to dissolve, set aside until foamy (5-7 minutes). Combine flour and 2 tsp sea salt flakes in a large bowl and form a well in the centre. Add yeast mixture and olive oil to well and gradually mix with a fork until a dough forms, then turn onto a lightly floured surface and knead until smooth (5-7 minutes). Place in a lightly oiled bowl and set aside until doubled in size (45 minutes-1 hour).
  • 02
  • Meanwhile, preheat oven to 220C. Blanch cavolo nero in a saucepan of salted boiling water (1-2 minutes), drain, refresh in a bowl of iced water, drain again, squeeze out excess water and coarsely chop. Combine in a bowl with cheeses, season to taste and set aside.
  • 03
  • Knock back dough and divide into six even balls. Roll into 5mm-thick rounds. Place one-sixth of the cheese mixture on half of each round, fold over dough, brush edges with a little water, pinch edges closed. Place calzoni on a baking paper-lined oven tray, brush with olive oil, scatter with sea salt flakes and bake until golden (5-7 minutes). Serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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